| 摘要 |
PROBLEM TO BE SOLVED: To obtain a laminated food good in rollability and workability of laminated dough under rolling operation, and also good in meltability in the mouth and feeling on biting it off with teeth. SOLUTION: The laminated dough is obtained by compounding an emulsifier ofαcrystal gel structure and oil-and-fat for roll-in use where its crystal in oil phase is of two-chain-length directβtype. The laminated food is obtained by baking or frying the dough. A method for producing the laminated dough is also provided, which comprises dispersing the above oil-and-fat in fine pieces in a dough compounded with the above emulsifier followed by carrying out rolling and folding operations, alternatively, putting the above oil-and-fat in a sheet-like form on the dough compounded with the emulsifier followed by carrying out rolling and folding operations. COPYRIGHT: (C)2005,JPO&NCIPI
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